Name: Taco Stuffed Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 4 bell peppers (or more, see notes!); 1/2 onion; 1 lb ground beef (or ground turkey/chicken); 14.5 oz can diced tomatoes; 18 oz can black beans; 15 oz can corn; 2 cups cooked brown rice; 1 cup shredded cheddar jack cheese; 1 taco seasoning packet; 2 tsp garlic powder; 1 tsp chili powder; salt; pepper; sour cream; fresh cilantro

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Last Updated on August 12, 2022 by Kayla Berman

You guys. Sound the alarm! I have created a savory recipe that I am just as excited about as I am desserts and oatmeal. This could be a once in a lifetime opportunity!!! Well to be honest it could be, but I’m thinking it won’t be. I think this one absolutely delicious Taco Stuffed Peppers recipe got my savory juices flowing and I see many more recipes in my future! Very exciting stuff!

But lets talk about why you are all here. These stuffed peppers are incredibly easy to make, taste absolutely divine, and are a healthy & colorful meal that the whole family will enjoy. To be more specific these Mexican stuffed peppers are full of ground beef, black beans, corn, brown rice, and flavorful spices. This recipe would also be great for meal prep!

What you need for these Mexican Stuffed Peppers!

Bell Peppers: This Mexican stuffed peppers recipe recipe calls for four bell peppers! I chose to do all four colors, but you could obviously use whichever you like or want to use.
Ground Beef: I used ground beed in my taco stuffed peppers, but you could totally swap this out with ground turkey or ground chicken.
Diced Tomatoes, Black Beans, Corn: This recipe calls for a can of diced tomatoes, a can of black beans, and a can of corn. These three give the stuffed peppers the taco feel I was going for and of course taste delicious. The diced tomatoes also help to add moisture to the filling.
Brown Rice: The rice helps to make these stuffed bell peppers a little more hearty and adds some carbs to make the recipe more filling. I used brown rice in these peppers, but you could totally swap with the rice of your choice.
Cheddar Jack Cheese: I topped each of the peppers with some cheddar jack cheese because I absolutely love cheese. But if cheese isn’t your thing, just leave it out!
Onion: I sautéed up the ground beef with half an onion for some extra flavor. You could swap this with onion powder to make your life even easier, but I love the flavor an actual onion gives.
Lastly you are going to need some Olive Oil and Taco Seasoning, Chili Powder, Garlic Powder, Salt, and Pepper for lots and lots of flavor.
I recommend topping with Sour Cream and Fresh Cilantro.

a white plate of Mexican stuffed peppers topped with sour cream and cilantro

How to make these Taco Stuffed Bell Peppers!

Set the oven to 350 degrees.
Start by cooking the brown rice according to the package directions. Once it is done, set aside.
Wash and cute the bell peppers in half. Scoop out the seeds.
Place the peppers in a baking dish with the open side up. Spray or drizzle with some olive oil. Bake for 5 minutes. This helps to make sure the peppers are cooked through and soft. (Bake for longer if you want them to be very soft)
Chop the onion finely.
Sauté the onion in a large pan on medium heat with the olive oil, garlic powder, salt, and pepper.
Add in the ground beef, more salt and pepper, and cook completely
Drain and rinse the black beans and corn.
Next add the diced tomatoes, black beans, corn, brown rice, taco seasoning, chili powder to the ground beef. Add salt and pepper to taste. Combine evenly.
Add the filling to each of the peppers. I recommend overstuffing a little bit.
Cover with foil and bake for 10 minutes.
Remove from the oven and remove the foil. Sprinkle the peppers with the cheese and cook uncovered for 15 minutes.
I recommend serving with sour cream and fresh cilantro. Enjoy!

close up shot of taco stuffed bell peppers

How do I re-heat these Taco Stuffed Peppers?

As I said before these Mexican stuffed peppers are great for meal prep! Or even just a make ahead meal, that you can make in the morning and just pop in the oven when dinner rolls around. No cooking or cleaning at night! This is actually just what my family and I did, and it was super simple. Keep the peppers in the baking dish and add a little water to the dish to ensure that the peppers don’t dry out. Cover with foil again and bake for 30 minutes at 350 degrees. That’s it, so easy!

Check out some of my other recipes!

Connect with me!

If you make these Taco Stuffed Peppers or any of my other recipes, I would absolutely love to know! Tag me @wellnessbykay on instagram so I can see and share your recreations!